Ma ki is a creamy Punjabi dal made with black urid and chana daal with spices, coriander and a generous dollop of butter for extra goodness!
- 170 g (¾ cup) black urid daal
- 2 tbsp chana daal
- 2 tbsp kidney beans
- 1 tsp turmeric powder
- salt, to taste
- 3 tbsp mustard oil
- 2–3 cm piece ginger, finely chopped
- 4-5 garlic cloves, finely chopped
- 3 long green chillies, finely chopped
- 1 brown onion, chopped
- 2 tomatoes, diced
- 1 tsp red chilli powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 40 g butter
- coriander sprigs and pickled blood limes, optional, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This recipe needs to be started one day in advance.
- Place the daal and kidney beans in a bowl, cover with plenty of cold water and soak overnight. Drain, transfer to a pressure cooker or saucepan, add a pinch of the turmeric, a pinch of salt and enough water to cover. Cook until the daal and kidney beans have broken down into a mash consistency.
- Heat the mustard oil in a wok. When hot, add the ginger, garlic and green chillies and stir until fragrant. Add the onion and a pinch of salt and cook until softened. Add the tomato, remaining turmeric, chilli powder, coriander and cumin and cook for 4-5 minutes or until the tomatoes have softened.
- Add the cooked daal and kidney beans to the masala sauce and simmer for another 5 minutes. Add the butter and stir until melted and well combined. Spoon into a large serving bowl, garnish with coriander and serve with pickled blood limes.
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Photography by Andrew Dorn.